How to Make Perfect Pulled Pork on the Dual-Fuel Pro™ 3-Burner Gas and Charcoal Grill and Smoker

Looking for the ultimate pulled pork recipe to impress at your next backyard BBQ? This step-by-step guide shows you how to make perfectly smoked pork using the Dual-Fuel Pro™ 3-Burner Gas and Charcoal Grill and Smoker. With the power of both gas and charcoal, this versatile grill makes it easy to control heat, lock in flavor, and achieve that signature low-and-slow cook every pitmaster loves. Whether you're a weekend warrior or BBQ beginner, this smoked pork recipe delivers tender, juicy results with bold, smoky flavor—every single time.

Low and Slow Pulled Pork: Master the Texas Crutch Method for Juicy, Tender Results

The Texas Crutch method is a game-changer when it comes to achieving perfectly tender pulled pork, especially when cooking low and slow. In this technique, the meat is wrapped—typically in butcher paper or foil—once it hits an internal temperature of around 165°F. This helps push the pork through the “stall,” a common phase where internal temps plateau due to evaporative cooling. By sealing in moisture and trapping heat, the Texas Crutch shortens cooking time while keeping the smoked pork juicy and flavorful. Whether you're using a smoker or a gas and charcoal grill, this method is a must-know for backyard BBQ enthusiasts aiming for pro-level results.

Beginner’s Guide to Indirect Smoking for Pulled Pork on a Charcoal Grill

Indirect smoking is one of the most important techniques to master when making pulled pork on a charcoal grill. Instead of placing the meat directly over the heat source, you bank the charcoal to one side of the grill and position the pork on the opposite side. This creates a convection-style cooking environment, allowing the pork to slowly absorb smoke and cook evenly without drying out. Ideal for tougher cuts like pork shoulder, this method ensures a flavorful bark, tender interior, and that classic smoked pork taste. If you're new to BBQ or looking to level up your grill game, learning how to smoke with indirect heat is essential for backyard cooking success.

Pulled Pork

Serves:
4
Skill:
Beginner
Method:
Smoked
Food:
Pork

Ingredients

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  • Main

Fire up flavor the old-school way with this mouthwatering pulled pork recipe made on the Dual-Fuel Pro™ 3-Burner Gas and Charcoal Grill and Smoker. Using indirect heat and real charcoal smoke, this method delivers tender, juicy pork with a rich bark and bold BBQ flavor. Whether you're feeding a crowd or meal prepping for the week, this low-and-slow classic is a guaranteed crowd-pleaser. Perfect your pulled pork game with a grill that lets you smoke like a pro.

Instructions

  1. 01

    Light & stabilize grill to 325°F. Set up for indirect smoking by banking charcoal to one side of the grill.

  2. 02

    Score fat cap side of meat, season, & place on indirect grill side. Close dome lid & smoke for 1.5 hours. Open dome lid, flip, & smoke for another 1.5 hours. You should now be able to see noticeable bark on the meat, reaching an internal temp of 165° - 180°F. Remove from grill & wrap in butcher paper & tinfoil. Return to grill.

  3. 03

    Cook to an internal temp of 206°F or until tender. Remove from grill &. Allow to rest for 30 minutes. Remove bone, shred & season with salt and warm BBQ sauce of your choosing. Enjoy!